Arugula Salad with Roasted Eggplant and Sweet Pomegranate Dressing

Arugula Salad with Roasted Eggplant and Sweet Pomegranate Dressing

Info

Rating
Calories
655.0
Protein
9.0
Sodium
1140.0
Fat
44.0

Description

Sweet and sour is a recurring theme in Arabic cuisine. Pomegranate molasses has this distinct taste. Here I've mixed it with other flavors, but it can be used on its own to enhance a salad, a dip or a savory pastry. The pepperiness of the arugula and the soft buttery eggplant along with the sweet cherry tomatoes are unforgettable.

Ingredients

2 medium eggplants
1/4 cup peanut and olive oil, combined
Sea salt
2 tsp whole fennel seeds
1 clove garlic
1/4 cup balsamic vinegar
1/4 cup honey
Juice of 1 lemon
1 Tbsp Dijon mustard
1/4 cup pomegranate molasses
1/4 cup extra virgin olive oil
4 large handfuls arugula leaves
1 small red onion, thinly sliced
2 cups cherry tomatoes, sliced
Salt and pepper
1/2 cup toasted pine nuts
1/2 cup fresh pomegranate seeds

Directions

  1. Preheat the oven to 400°F.
  2. Peel and cut the eggplants into thick rounds of about 1 inch thick, brush both sides with oil, sprinkle with sea salt and place on a shallow baking sheet. Place in the oven to roast until golden and cooked through, about 15 minutes. Remove, cool completely and slice each round in half. Set aside.
  3. Using a mortar and pestle, crush the fennel seeds and garlic to make a paste. Add the balsamic vinegar, honey, lemon juice, Dijon mustard, pomegranate molasses and olive oil. Whisk together to emulsify the dressing. Set aside.
  4. In a shallow serving platter lay the arugula leaves. Sprinkle the onion, tomatoes, salt and pepper on top. Toss to combine. Scatter the eggplant slices on the salad.
  5. Drizzle some dressing all over. Garnish with pine nuts and pomegranate seeds. Serve immediately, with crusty olive bread and olives on the side.

Tags

    Salad Tomato Appetizer Ramadan Eggplant Arugula Pomegranate Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Soy Free Kosher
Go to back to recipes.